When you think of the quintessential French dessert, the classic lemon tart often takes center stage. It is a dish celebrated for its sharp acidity and buttery, crumbly crust. However, for those who appreciate a bit more complexity in their palate, the Matcha Tarte au Citron offers a refined and modern twist. By introducing the earthy, umami-rich notes of Japanese green tea to the vibrant citrus profile of a traditional Tarte au Citron, you create a dessert that is balanced, sophisticated, and visually stunning with its soft green hue.
In this comprehensive guide, we are going to explore every detail of this bakery-style masterpiece. We will look at why these two seemingly different flavors work so well together, the history of the tart, and a meticulously detailed preparation process to ensure your final product is professional and delicious. Whether you are hosting an elegant dinner party or looking to elevate your afternoon tea, this Matcha Tarte au Citron is a recipe you will return to time and time again.
What is a Matcha Tarte au Citron?
A Matcha Tarte au Citron is essentially a classic French lemon tart that has been infused with high-quality green tea powder. The foundation of the dessert is a Pâte Sucrée, which is a sweet, crisp shortcrust pastry that provides a sturdy yet meltingly tender base. The filling is a smooth lemon custard made with fresh lemon juice, eggs, and cream, but with the vital addition of matcha powder.
The result is a custard that possesses a unique “earthy citrus” profile. The natural bitterness of the matcha cuts through the high sugar content and the intense acidity of the lemon, creating a more mellow and rounded flavor experience. It is a dessert that appeals to those who enjoy less sugary, more nuanced sweets.
The Origin of the Matcha Tarte au Citron Recipe
The history of this dish is a tale of two culinary giants: France and Japan. The Tarte au Citron has been a staple of French pâtisserie for centuries, particularly in the Mediterranean regions where citrus thrives. French pastry chefs have spent generations perfecting the ratio of butter to lemon to create the ultimate silky texture.
On the other side of the world, matcha has been at the heart of Japanese tea ceremonies since the twelfth century. It was only in the late twentieth and early twenty-first centuries that “East meets West” culinary trends began to gain global popularity. Pastry chefs in Paris and Tokyo started experimenting with traditional French forms—like macarons, éclairs, and tarts—by infusing them with Japanese ingredients. The Matcha Tarte au Citron emerged as a favorite in these high-end boutiques because the green tea not only added flavor but also provided a beautiful natural color without the need for artificial dyes.
Why Matcha and Lemon are the Perfect Pair
You might wonder why a grassy tea and a sharp citrus fruit are so compatible. The answer lies in the chemical profiles of the ingredients. Lemons are incredibly high in acidity, which can sometimes be overwhelming in a dessert. Matcha contains L-theanine, an amino acid that provides a savory sweetness and a calming effect. When combined, the lemon brightens the matcha, preventing it from feeling too heavy or “dusty,” while the matcha grounds the lemon, preventing it from being too sharp.
Furthermore, the addition of heavy cream in this recipe acts as a bridge. The fats in the cream and butter help to carry the volatile flavor compounds of both the tea and the citrus across your taste buds, ensuring that neither flavor gets lost in the mix.
Essential Ingredients and Precise Quantities
To create a tart that serves eight to ten people, you must use fresh ingredients. Avoid bottled lemon juice at all costs, as it lacks the floral notes of fresh fruit.
For the Sweet Tart Crust (Pâte Sucrée)
One and one quarter cups of all-purpose flour: The base of your structure.
One quarter cup of powdered sugar: This keeps the crust tender and crisp rather than chewy.
One half cup of unsalted butter: It must be cold and cubed to create that classic shortbread texture.
One egg yolk: To bind the dough and add richness.
One to two tablespoons of cold water: Added only as needed to bring the dough together.
A pinch of salt: To enhance the flavor of the butter.
For the Matcha Lemon Filling
Three quarters cup of fresh lemon juice: Usually requires about four medium-sized lemons.
Zest of two lemons: This contains the essential oils that provide a deep citrus aroma.
Three quarters cup of granulated sugar: To balance the acidity.
Three large eggs: To provide the structure for the custard.
One half cup of heavy cream: This adds silkiness and helps dissolve the matcha.
Two tablespoons of unsalted butter: Melted and incorporated for a glossy finish.
One and one half to two teaspoons of culinary-grade matcha powder: This is the heart of the Matcha Tarte au Citron.
A pinch of salt: For balance.
Decorative Garnishes
Matcha powder: For a final dusting.
Candied lemon peel: To add texture.
White chocolate shards: The sweetness of white chocolate is a classic pairing for matcha.
Fresh berries: Raspberries or blueberries add a beautiful color contrast.
Step by Step Direction and Preparation Method
Precision is the hallmark of a great baker. Follow these phases to ensure your Matcha Tarte au Citron has a perfectly crisp crust and a smooth, lump-free filling.
Phase One: Creating the Perfect Crust
In a large mixing bowl, combine your all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs. You should still see tiny bits of butter, which will create a flaky texture.
Stir in the egg yolk and a tablespoon of cold water. Mix just until the dough begins to clump together. If it is too dry, add the second tablespoon of water. Turn the dough onto a lightly floured surface, form it into a disk, wrap it in plastic, and chill it in the refrigerator for thirty minutes.
After chilling, roll the dough out and press it into a nine-inch tart pan. Trim the edges and chill the lined pan for another fifteen minutes. This prevents the crust from shrinking in the oven. To bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at three hundred and seventy five degrees Fahrenheit for fifteen minutes. Remove the weights and bake for another five to eight minutes until the base is lightly golden. Set it aside to cool slightly.
Phase Two: Mixing the Matcha Lemon Filling
Lower your oven temperature to three hundred and twenty five degrees Fahrenheit. In a clean bowl, whisk together your granulated sugar, eggs, lemon juice, lemon zest, and a pinch of salt until the mixture is completely smooth.
In a separate small bowl, take your heavy cream and sift the matcha powder into it. This is a vital step—matcha is notorious for clumping, and sifting ensures a smooth custard. Whisk the cream and matcha until the powder is fully dissolved and the liquid is a vibrant green. Combine this matcha cream with your lemon and egg mixture. Finally, stir in the melted butter. The butter adds a professional sheen to the tart once it is baked.
Phase Three: The Final Bake
Pour your green custard filling into the warm tart shell. Be careful not to overfill it. Carefully place the tart in the oven and bake for twenty five to thirty minutes.
You are looking for a very specific finish: the edges should be set, but the center should still have a slight, jelly-like wobble when you gently shake the pan. If you overbake the tart, the eggs will scramble and the surface may crack. Once removed from the oven, let the tart cool completely at room temperature. Afterward, refrigerate it for two to three hours. This cold rest is essential for the flavors to meld and for the custard to reach its final, sliceable consistency.
Pro Tips for the Best Matcha Tarte au Citron
Choose the Right Matcha: For this recipe, culinary-grade matcha is best. Ceremonial-grade matcha is intended for drinking and is often too delicate to stand up to the heat of the oven and the strength of the lemon. Culinary-grade matcha has a bolder flavor that shines through the cream and eggs.
Temperature Matters: Ensure your eggs and cream are at room temperature before mixing. This helps the ingredients emulsify more effectively, leading to a smoother custard.
Sift Everything: Sifting your powdered sugar for the crust and your matcha for the filling is the difference between a rustic home bake and a bakery-style dessert. Clumps of matcha are bitter and unpleasant to bite into.
Blind Baking is Key: Never skip the blind baking step. The lemon filling is quite wet, and if you pour it into a raw crust, you will end up with a “soggy bottom.”
Variations of the Recipe
While the Matcha Tarte au Citron is excellent as written, you can adapt it to your specific tastes.
The Ginger-Infused Crust
If you like a bit of warmth, add a half teaspoon of ground ginger to your flour mixture when making the crust. Ginger and matcha are incredible together, and the spice provides a lovely contrast to the tart lemon.
The Meringue Topping
For a more dramatic look, you can top the chilled tart with a Swiss or Italian meringue. Use a kitchen torch to toast the peaks of the meringue. The sweetness of the toasted sugar works beautifully with the earthy green tea.
The White Chocolate Layer
Brush a thin layer of melted white chocolate over the bottom of the baked tart shell before adding the filling. This creates a moisture barrier that keeps the crust crisp and adds a hidden layer of sweetness that surprises the diner.
Frequently Asked Questions: Matcha Tarte au Citron
Can I make Matcha Tarte au Citron tart dairy-free?
You can substitute the butter in the crust for a high-quality vegan butter alternative. For the filling, you can use a thick coconut cream instead of heavy cream. Note that the coconut will add its own flavor profile, which actually pairs quite well with both matcha and lemon.
Why is my tart filling grainy?
This usually happens if the eggs were cooked too quickly or if the matcha wasn’t fully dissolved in the cream. Ensure you whisk the mixture thoroughly and bake at the recommended lower temperature of three hundred and twenty five degrees.
How do I get a clean slice?
To get those perfect, bakery-style slices, ensure the tart is completely cold. Use a sharp, thin knife and dip it in hot water, then wipe it dry between every single cut. This prevents the custard from sticking to the blade and tearing.
How long does the tart stay fresh?
The Matcha Tarte au Citron is best enjoyed within two days of baking. Store it in the refrigerator in an airtight container or covered with plastic wrap. The crust will eventually soften as it absorbs moisture from the custard, so it is best eaten sooner rather than later.
Can I freeze Matcha Tarte au Citron tart?
It is not recommended to freeze a custard-based tart like this. Upon thawing, the texture of the eggs and cream can become watery and the crust will lose its crispness.
Conclusion: Matcha Tarte au Citron
The Matcha Tarte au Citron represents a perfect balance of tradition and innovation. It takes the familiar comfort of a French classic and elevates it with the complex, botanical notes of Japanese green tea. By paying close attention to the preparation of the Pâte Sucrée and the sifting of the matcha, you can create a dessert that is as beautiful to look at as it is to eat. The vibrant green filling against the golden crust makes for a stunning presentation that is sure to impress any guest. Whether you are a long-time fan of matcha or a lover of all things lemon, this tart offers a unique flavor journey that proves that sometimes, the most unexpected pairings are the most successful.
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The Ultimate Matcha Tarte au Citron Recipe: A Fusion of French Elegance and Zen
- Total Time: 65minutes
- Yield: 8servings 1x
- Diet: Vegetarian
Description
A Matcha Tarte au Citron is essentially a classic French lemon tart that has been infused with high-quality green tea powder. The foundation of the dessert is a Pâte Sucrée, which is a sweet, crisp shortcrust pastry that provides a sturdy yet meltingly tender base. The filling is a smooth lemon custard made with fresh lemon juice, eggs, and cream, but with the vital addition of matcha powder.
Ingredients
Sweet Tart Crust (Pâte Sucrée)
1¼ cups all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter, cold, cubed
1 egg yolk
1–2 tbsp cold water
Pinch of salt
Matcha Lemon Filling
¾ cup fresh lemon juice (about 4 lemons)
Zest of 2 lemons
¾ cup granulated sugar
3 large eggs
½ cup heavy cream
2 tbsp unsalted butter, melted
1½–2 tsp culinary-grade matcha powder
Pinch of salt
Optional Garnish
Matcha powder for dusting
Candied lemon peel
White chocolate shards
Fresh berries
Instructions
1. Make the Tart Crust
In a bowl, combine flour, powdered sugar, and salt.
Cut in butter until crumbly.
Mix in egg yolk and cold water just until dough comes together.
Form into a disk, wrap, and chill 30 minutes.
Roll out and press into a 9-inch tart pan.
Chill again 15 minutes.
Blind bake at 375°F (190°C) for 15 minutes with weights, then 5–8 minutes uncovered until lightly golden. Cool slightly.
2. Prepare the Matcha Lemon Filling
Lower oven temperature to 325°F (160°C).
Whisk sugar, eggs, lemon juice, zest, and salt until smooth.
Whisk matcha with cream until fully dissolved (no lumps).
Combine matcha cream with lemon mixture.
Stir in melted butter.
3. Bake the Tart
Pour filling into warm tart shell.
Bake 25–30 minutes, until just set with a slight wobble in the center.
Cool completely, then refrigerate 2–3 hours before serving.
Notes
This Matcha Tarte au Citron combines the earthy flavor of matcha with zesty lemon for a refined dessert. For extra elegance, dust with powdered sugar or garnish with candied lemon peel, and serve chilled for the best texture and flavor.
- Prep Time: 30minutes
- Cook Time: 35minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1slice
- Calories: 320kcal
Keywords: Green tea lemon tart recipe, French matcha citrus tart, bakery style matcha lemon dessert, Japanese infused lemon tart, matcha pate sucree tart.
